Ingredients
Salad
- 2 heads romaine lettuce, chopped (about 6 cups)
- 1 pint grape tomatoes, quartered
- 1 cup Persian cucumbers, chopped
- 15 ounce can chickpeas, drained and rinsed
- ¼ cup red onions, finely chopped
- ¼ cup pitted Kalamata olives, sliced
- ¼ cup crumbled feta cheese
- 1 tablespoon parsley, chopped (plus extra for garnish)
Dressing
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove, pressed
- ½ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Assemble the salad. In a large bowl, place the chopped romaine lettuce as the base. Arrange quartered grape tomatoes, chopped Persian cucumbers, rinsed chickpeas, finely chopped red onions, sliced Kalamata olives, crumbled feta cheese, and chopped parsley in neat lines over the lettuce for a beautiful presentation.
- Prepare the dressing. In a small mason jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, pressed garlic, oregano, salt, and black pepper vigorously until the dressing is fully emulsified and combined.
- Dress and serve. When ready to serve, pour the dressing evenly over the salad. Garnish with extra chopped parsley. Toss the salad gently if you prefer, or leave it untossed to maintain the attractive layered presentation.
Notes
- For best texture, add the dressing just before serving to keep lettuce crisp.
- You can substitute chickpeas with cannellini beans for a creamier texture.
- To add protein, consider topping with grilled chicken or falafel.
- Leftovers can be stored separately without dressing for up to 2 days in the refrigerator.
- Use fresh lemon juice for a brighter flavor in the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
